Physical, Chemical and Biochemical Modification Approaches of Potato (Peel) Constituents for Bio-Based Food Packaging Concepts: A Review

Abstract

Potatoes are grown in large quantities and are mainly used as food or animal feed. Potato processing generates a large amount of side streams, which are currently low value by-products of the potato processing industry. The utilization of the potato peel side stream and other potato residues is also becoming increasingly important from a sustainability point of view. Individual constituents of potato peel or complete potato tubers can for instance be used for application in other products such as bio-based food packaging. Prior using constituents for specific applications, their properties and characteristics need to be known and understood. This article extensively reviews the scientific literature about physical, chemical, and biochemical modification of potato constituents. Besides short explanations about the modification techniques, extensive summaries of the results from scientific articles are outlined focusing on the main constituents of potatoes, namely potato starch and potato protein. The effects of the different modification techniques are qualitatively interpreted in tables to obtain a condensed overview about the influence of different modification techniques on the potato constituents. Overall, this article provides an up-to-date and comprehensive overview of the possibilities and implications of modifying potato components for potential further valorization in, e.g., bio-based food packaging.

Effect of Particle Size on the Physical Properties of PLA/Potato Peel Composites

“…Microscopic images of samples containing PPeel filler (Figure 3b-d) showed the porosity and slightly elongated, irregular non-spherical shape of the PPeel particles. In comparison, potato starch particles are characterized by a spherical to elongated shape, but a smoother surface [22]. A tendency of particles to form agglomerates and an occurrence of deformed particles was also seen in the microscopic images.…”

“…Potato is the fourth most abundant crop worldwide (the first being rice, the second wheat, and the third maize) [21]. Along the potato supply chain, approximately half of the harvested tubers are discarded, mostly due to quality standards and through peeling [22,23]. In addition, the amount of industrially produced PPeel is supposed to increase within the coming years, due to a shift in consumption from fresh potatoes towards processed potato products [21], increasing the importance of PPeel side stream utilization [24,25].…”

In situ crosslinked Schiff base biohydrogels containing Carica papaya peel extract: application in the packaging of fresh berries

“…13,14 Diverse studies have reported active food packaging hydrogels designed from the extracts of pomegranate peels, 15 green tea, 16 neem, 17 shallot wastes, 18 banana leaves, 19 black grapes, 20 and potato peels. 21 Papaya (Carica papaya L.) belonging to the Caricaceae family is a popular fruit with great health benets and cultivated mostly in tropical regions. Papaya is enriched with a plethora of bioactive compounds that are highly important in human diet.…”

“…13,14 Diverse studies have reported active food packaging hydrogels designed from the extracts of pomegranate peels, 15 green tea, 16 neem, 17 shallot wastes, 18 banana leaves, 19 black grapes, 20 and potato peels. 21…”

Frontiers on Sustainable Food Packaging

“…In the article of Miller et al [8] various physical, chemical, and biochemical modifications of potato constituents were identified, and the resulting structural and property changes were presented. The review provided an up-to-date and comprehensive overview of the possibilities and implications of modifying potato components for potential further valorization, particularly in bio-based food packaging.…”